Stinco Scanarotti, Carla MariaFernández Vázquez, RocíoEscudero Gilete, María LuisaHeredia Mira, Francisco JoséMeléndez Martínez, Antonio JesúsVicario Romero, Isabel2024-03-082024-03-082012-02-15Stinco Scanarotti, C.M., Fernández Vázquez, R., Escudero Gilete, M.L., Heredia Mira, F.J., Meléndez Martínez, A.J. y Vicario Romero, I. (2012). Effect of orange juices processing on the color, particle size, and bioaccessibility of carotenoids. Journal of Agricultural and Food Chemistry, 60 (6), 1447-1455. https://doi.org/10.1021/jf2043949.0021-85611520-5118https://hdl.handle.net/11441/156030This study was aimed at assessing the differences between industrially processed and hand-squeezed orange juices (OJs) in relation to their color, particle size, carotenoid content, and carotenoid bioaccessibility. Specifically, industrial samples of fresh squeezed OJs after the finishing steps (FISO) and the same OJs after pasteurization (PISO), as well as hand-squeezed OJs (HSO) were studied. The results showed that the HSO and PISO were different (p < 0.05) in terms of color (darker and more reddish vs brighter, more yellowish and colorful), particle size (volume and surface area mean diameter), and total carotenoid content (29 ± 5 and 22 ± 3 mg/L, respectively). On the other hand, the industrial extraction of OJs reduced the particle size distribution, and accordingly, the relative bioaccessibility of bioactive carotenoids increased (p < 0.01). Independently of the type of OJ, the bioaccessibility of carotenoids in decreasing order was the following: α-carotene > β-cryptoxanthin > β-carotene > zeaxanthin > lutein.application/pdf26 p.engAttribution-NonCommercial-NoDerivatives 4.0 Internacionalhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/articleinfo:eu-repo/semantics/openAccesshttps://doi.org/10.1021/jf2043949